Thursday, May 17, 2012

Brunch Baked Eggs

 This is our go-to egg casserole recipe...perfect for anytime, especially for special family get-togethers!

Brunch Baked Eggs:

3 cups shredded Monterey Jack cheese (12 ozs.)
12 ounces fresh mushrooms, sliced
1/2 sweet onion, chopped
1/4 cup sweet red pepper, chopped
1/4 cup unsalted butter
8 ounces cooked ham, diced
3 cups shredded Monterey Jack cheese
8 beaten eggs
1  3/4 cup whole milk
1/2 cup flour
Fresh chives & parsley, chopped, if desired

Sprinkle the first 3 cups cheese in the bottom of a 9" X 13" baking dish (spray with Pam)
In a fry pan, cook the mushrooms, onion and red pepper in the unsalted butter until the veggies are tender...drain well.
Place veggies on top of the cheese then spread the ham evenly over all, and finally sprinkle remaining cheese over the top.  Cover and chill overnight.
About an hour before serving...combine eggs, milk, flour, parsley & chives thoroughly.
Pour over the casserole and bake at 350 degrees for about 45 minutes.  Allow to stand for 10 minutes before cutting.


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